Chocolate Cheesecake
Ingredients
- 1.5 cups almond flour
- 4 T butter, melted
- 2 T cocoa powder
- 4 T sugar
- 1/8 t salt
- 24 oz cream cheese, room temperature
- 1/8 t salt
- 1 cup sugar
- 1/4 cup sour cream
- 1 T vanilla extract
- 3 eggs
- 12 oz chocolate chips
Directions
- Combine first 5 ingredients and press into 8″ spring form pan. Bake crust at 350 for 10 minutes
- Beat room temperature cream cheese until smooth
- Add, sugar and beat until well incorporated. Add sour cream , vanilla and salt and beat again.
- Add eggs one at a time and beat well after each addition. Make sure to scrape the sides and bottom of the bowl to ensure the mixture in well incorporated.
- In a microwavable bowl, melt the chocolate chips in 30 second increments and mix acture each session. It should take about a total of 1- 1 1/2 minutes.
- Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake’s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it’s MUCH easier to cut if you’ve chilled it overnight.
Recipe adapted from: preppykitchen.com